Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

✍ Scribed by Ana I. Andres; Ramon Cava; Sonia Ventanas; Elena Muriel; Jorge Ruiz

• Publisher: Springer
• Year: 2006
• Tongue: English
• Weight: 315 KB
• Volume: 225
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-006-0465-z